Carrot & Ginger Soup ft. 6MB

November 19, 2024 | by ANNALIISA KAPP

This cozy fall soup blends the vibrant flavours of carrots, ginger, and turmeric into a warming dish packed with antioxidants. The bright orange hue of the carrots reflects their abundance of beta-carotene, a powerful antioxidant, while ginger and turmeric add earthy, spicy notes and additional healthful properties. Coconut cream lends the soup a rich, velvety texture, and fresh cilantro provides a refreshing, aromatic finish.

A unique twist in this recipe is the inclusion of functional mushrooms, such as Chaga, known for its incredibly high ORAC (Oxygen Radical Absorbance Capacity) value, which makes it one of the most potent antioxidant sources on the planet. These antioxidants help protect cells from daily oxidative stress, adding an extra layer of nourishment to this hearty and delicious soup.

INGREDIENTS

• 2 lbs carrots, sliced
• 1 medium yellow onion, chopped
• 1 Tbsp ginger root, grated
• 2 garlic cloves, chopped
• 1 cup fresh cilantro, chopped
• 1 tsp turmeric powder
• 1 tsp Eversio Wellness 6 Mushroom Blend (Rejuvenate)
• ½ tsp sea salt
• 2 cups water
• 2 cups vegetable stock
• ½ cup coconut cream
• 2 tsp coconut oil

DIRECTIONS

1. Melt coconut oil over medium-low heat in a large soup pot. Add onion and sea salt and cook until softened (3-4 minutes).
2. Stir in ginger, turmeric, and garlic, cooking for another minute to release their aromas.
3. Add water, vegetable stock, and sliced carrots. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
4. Stir in coconut cream and mushroom powder (if using).
5. Carefully transfer the mixture to a blender in batches, blending until smooth. Be cautious not to overfill; leave room for steam to escape.
6. Serve warm, garnished with fresh cilantro.

Serves: 4